Refillable Jugs to Satisfy That Iced-Coffee Craving

A growler of iced coffee at Nolita Mart and Espresso Bar.Credit
Hiroko Masuike/The New York Times

Serious about iced coffee? The best way to make it is using the cold-brewing method that takes about 12 hours overnight. Now a couple of places in New York are not only cold-brewing coffee, but also selling it in 64-ounce growlers.

At Nolita Mart and Espresso Bar, a coffee bar and grocery, James Fong, an owner, said he got the idea to sell the growlers of Stumptown house blend after seeing beer dispensed that way. “We do cold-brew anyway,” Mr. Fong said, “and we thought there were people out there who would buy this much coffee.”

At the Birch Coffee cafe, Jeremy Lyman, a partner, sells cold-brew growlers with a house blend from Coffee Labs Roasters, made of beans from Guatemala, Nicaragua and India. “We call our iced coffee Brrrch,” he said.

A version of this article appears in print on April 27, 2011, on page D3 of the New York edition with the headline: Refillable Jugs of Overnight Brew To Satisfy That Iced-Coffee Craving. Order Reprints|Today's Paper|Subscribe